St. Landry democrat., 1887-04-16
FlRS1.CLASS BUTTER.
Suggestions for Those Who Wish to Pro-
duce Strictly Perfect Article.

Suggestions for Those Who Wish to Pro-
duce a Strictly Perfect Article.
One of the good things about the drift
of dairying is IA tendency to discard the
holding of butter for Il rise in price and
sell it fresh. A great advance would be
attained if it were possible for the maker
and the consumer to live from hand to
mouth so to speak. Then there would
be no accumulation Of butter in the
market to get strong, "off flavor" and
rancid. The fancy quotations are for
butter not over ten days old; and when
one hears of "cighty cents per pound
it means butter made and delivered
twice week.
Every buttcr-maker knows that the
fancy in flavor of butter is Il sort of
will-o' 'the-wisp. and it is doubtful if
this exquisite flavor can be depended
on over two weeks at the most and rs
it is this tieeting flavor that brings ten
cents extra per pound. dairymen must
understand the necessity of shipping
butter as fast as made A fresh-made
butter. with dainty flavor, must always
be sold in preference to butter made
three months before it is put on the mar
ket
The dairyman can seize upon this
very fact us 4 trademark. No bogus
butter can be made with this delicate
aroma. and the consumer once put in
possession of this fact can always pro-
tect himself from the counterfeit butter.
The most patent damage done to the
dairy product is the fear of the con-
sumer that he will have bogus goods
thrust upon him, and he is suspicious,
and we are from this very fact eating
less butter each day. The genuine but
ter, unless conspicuously fine, is looked
upon with reserve, and to-day common
butter in the market is actually classed
with the bogus. This gives the dairy
man who chooses the chance to make
the finest of butter and supply consum-
ers direct, and allow the bogus producer
no chance to come in with his compound.
We may also in time see the ad-
vantage of salting butter far less than
We now do, and give this delicate aroma
of fresh-made butter Il more conspicu-
GUS place. If we would churn the
cream at the point of mild acidity.
thoroughly wash out the buttermilk
with weak brine, and then salt the
butter in a brine-bath, instead of
working dry salt into the butter, the
consumer would soon learn that butter
has flavor of its own, Independent of
salt and buttermilk, and when these
two are little less conspicuous the
real luxury of butter is discovered, and
when this occurs, it is the flavor that
viii be paid for. Butter, as simply so
r1uch grease, is dear article of food,
but as a table luxury, exquisite in
flavor, and perfect in grain, it is worth
it's advance cost.
We are also fast finding out that but
ter needs only all the strong brine it
Will absorb while in the granular stage
to give it keeping properties. When
free of buttermilk-as it may be if it
is washed out-a coating of liquid salt |
about each little globule, is all that can
ever be done in the way of salt adding
TO the keeping of butter. Then this
brine will also fill all the minute spaces
between the globules, and keep out the
air. Such butter is perfection, and
the desire for more than one-third of
an ounce of salt to the pound of butter
is an acquired habit of taste-the ex-
change of butter-favor for the sharper
asvor of salt.-Cor. n Y Witness.